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Italian · V The Canonical Dishes · Marche

Coniglio in Porchetta con Finocchio Selvatico Marchigiano

Marche

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I

Origin

Marche, central Italy

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Description

Marche's inland adaptation of the porchetta tradition: a whole rabbit (coniglio) deboned except for the hindleg bones, spread flat, and seasoned with wild fennel fronds and seeds, garlic, rosemary, black pepper, salt and a generous amount of rendered lard. The deboned rabbit is rolled tightly over the stuffing and tied at regular intervals to create a uniform cylinder. Slow-roasted in a low oven (160°C) on a rack for 90 minutes, then the heat is raised to 200°C for a final 15 minutes to crisp the skin. Rested 20 minutes before slicing. The wild fennel perfumes the entire interior; the rendered lard keeps the lean rabbit moist throughout the long cook.

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The Thread

—The parent preparation: deboned pork rolled over wild fennel, rosemary and garlic, tied and slow-roasted — the rabbit version is a leaner, faster-cooking adaptation Umbrian
—Whole or boned rabbit slow-roasted with aromatics and fat basting to prevent the lean meat from drying during extended cooking French · (Périgord)
—Deboned meat rolled over aromatic herbs and tied into a cylinder for even roasting — the cylinder shape ensures uniform heat penetration Provençal
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Flavour Context

Wild fennel dominates with its anise-camphor intensity; lean rabbit sweetness sustained by lard; a background of rosemary and garlic; the skin provides a crisp, salty counterpoint.

Pillars V — VII
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